OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Food Bioscience (2023) Vol. 55, pp. 102917-102917
Open Access | Times Cited: 7
Antonietta Baiano, Anna Fiore, Barbara la Gatta, et al.
Food Bioscience (2023) Vol. 55, pp. 102917-102917
Open Access | Times Cited: 7
Showing 7 citing articles:
Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples
Maria Luísa Cerri, Tatiane Aparecida Gomes, Matheus de Melo Carraro, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1017-1017
Open Access | Times Cited: 2
Maria Luísa Cerri, Tatiane Aparecida Gomes, Matheus de Melo Carraro, et al.
Fermentation (2023) Vol. 9, Iss. 12, pp. 1017-1017
Open Access | Times Cited: 2
Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2024) Vol. 14, Iss. 5, pp. 1036-1036
Open Access
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Agronomy (2024) Vol. 14, Iss. 5, pp. 1036-1036
Open Access
Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)
Rafaela Diogo Silveira, Luís Henrique Pereira de Sá Torres, Karolina Cardoso Hernandes, et al.
Food Bioscience (2024) Vol. 60, pp. 104358-104358
Closed Access
Rafaela Diogo Silveira, Luís Henrique Pereira de Sá Torres, Karolina Cardoso Hernandes, et al.
Food Bioscience (2024) Vol. 60, pp. 104358-104358
Closed Access
Untargeted metabolomics combined with chemometrics reveals distinct metabolic profiles across two sparkling cider fermentation stages
Wenting Li, Qi Guo, Yuning Zhao, et al.
Food Research International (2024) Vol. 195, pp. 114946-114946
Closed Access
Wenting Li, Qi Guo, Yuning Zhao, et al.
Food Research International (2024) Vol. 195, pp. 114946-114946
Closed Access
EDITORIAL: Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders
Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 177-177
Open Access
Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 177-177
Open Access
The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider
Zhuoyu Wang, Andrej Svyantek, S. Bogenrief, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4851-4851
Open Access
Zhuoyu Wang, Andrej Svyantek, S. Bogenrief, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4851-4851
Open Access
